mcg@omepd.intel.com (Steven McGeady) (01/29/88)
HOT-FANNY-1(S) USENET Cookbook HOT-FANNY-1(S)
FISH IN HOT FANNY SAUCE
HOT-FANNY-1 - Fish in a hot garlic/pecan sauce
The Cajun Cafe in Portland Oregon serves a sauce whose
recipe they got under license from K-Paul's in New Orleans.
They devoutly refused to answer all of my questions about
the sauce or its ingredients, so I've tried to formulate it
on my own, at home. This stuff doesn't taste exactly like
what the restaurant serves, but it's delicious in its own
right. Maybe it's best to title the recipe "fish with some-
thing not entirely unlike hot fanny sauce."
This sauce is best served with a moderately strong fish: I
would reccommend sturgeon, swordfish, or tuna.
INGREDIENTS (Serves 2)
4 Tbsp unsalted butter
1 tsp cayenne pepper
1 Tbsp Tabasco sauce
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp paprika
1 tsp oregano
3 garlic cloves, in thin slices
1 Tbsp pecans, chopped fine
1/4 cup pecans, sliced
1/4 cup onion, minced
2 tsp lemon juice
2 pcs fish (steaks or tournedos, cut 1 inch thick).
PROCEDURE
(1) Melt butter in a cast-iron skillet, add onions,
garlic, peppers, paprika, and diced pecans. Cook
over medium heat until onions are clear. Add
Tabasco sauce.
(2) Turn heat to high, add sliced pecans and fish
pieces cut about 1 inch thick. Cook on high 4-5
minutes per side. Smear uncooked side with sauce
before turning. Add lemon juice and oregano after
turning.
NOTES
If you are cooking more pieces of fish than will fit in the
skillet at once, make the sauce ahead, put it aside (keep
warm) and add it before cooking each piece of fish.
Serve with a simple rice or pasta dish. I use saffron rice
with snow peas, or linguine with shrimp meat and pesto.
RATING
Difficulty: moderate. Time: 45 minutes. Precision: no need
to measure.
CONTRIBUTOR
Steven McGeady
Intel Corp., Hillsboro, Oregon, USA
mcg@omepd.intel.com